Volume: 2, 2023
2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: B016
DOI: https://doi.org/10.24326/ICDSUPL2.B016
Published online: 19 April 2023
ICDSUPL, 2, B016 (2023)
Influence of powder addition (MCT) on selected physicochemical and sensory properties of yoghurts based on organic cow’s milk
Joanna Wajs1*, Aneta Brodziak1
1 Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
* Corresponding author: joanna.wajs@up.lublin.pl
Abstract
Nowadays, there is an intensified search for new food sources of protection of the body against the effects of harmful factors. Food products or protein sequences or fatty acids isolated from them may be a preventive element against 21st century diseases. A fraction of medium-chain triglycerides is isolated from coconut (Cocos nucifera L.) – with a chain length of C6-C12, referred as MCT. MCTs are attributed with anticancer, anti-inflammatory, antibacterial, antidiabetic and hepatoprotective properties. The MCT fraction in the form of powder or oil can be used in nutrition, also as an addition to fermented milk products. The aim of the study was to evaluate the effect of MCT powder addition on selected physicochemical and sensory properties of yoghurts based on cow milk. The yoghurts were on the basis of organic milk obtained from Simmental cows. The addition of MCT powder in the amount of 2.5%, 5% and 10% to yoghurt based on the YC-X11 starter culture (Lactobacillius delbrueckii subsp. bulgaricus, Streptococcus thermophilus) was applied. The results obtained were processed statistically using StatSoft Inc. statistics ver. 13.1 (Dell). The results indicated that with the increase in the MCT addition, the pH value increased (from 4.46 – control yoghurt to 4.65 – yoghurt with 10% addition) with a statistically significant, almost two-fold decrease in the content of lactic acid (1.01% – control yoghurt, 0.56% – yoghurt with 10% addition). The content of dry matter components increased in general, and this was mainly due to the increase in fat content (3.18 g/100 g – control yoghurt, 3.82% – yoghurt with 10% addition). The protein content did not change. In addition, with the increase in the MCT addition, the water activity increased, and the syneresis, firmness, consistency and cohesive strength of the gel decreased. The highest contents of C8 and C10 acids were noticed in the yoghurt with 10% addition, compared to the control yoghurt. The control yoghurt was characterized by the highest content of C6 acid. All products received high scores in the assessment of sensory characteristics – above 4 points/5 points max. However, the testers indicated the yoghurt with 5% MCT addition as the most satisfied in the term of all sensory characteristics. The obtained changes, regardless of the amount of the MCT addition, did not have a technological negative effect on the properties of the yoghurts. The yoghurts with MCT were also sensory acceptable.
Project financed under the program of the Minister of Science and Higher Education under the name ‘Regional Initiative of Excellence” in 2019–2023 project number 029/RID/2018/19 funding amount 11 927 330.00 PLN.
How to cite
J. Wajs, A. Brodziak, 2023. Influence of powder addition (MCT) on selected physicochemical and sensory properties of yoghurts based on organic cow’s milk. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2/B016